Monster Cookies

Oatmeal and peanut butter cookies filled with chocolate chips, m&m’s, and love. So chewy and delicious!

Jump to Recipe

When my oldest son started kindergarten, I wanted to create a tradition that would make the first day of school extra special. I had tasted these delicious cookies at a friend’s house and knew they would be the perfect recipe. This act of love continued year after year for my boys and you’d better believe, they also had them at their graduation open houses!

My boys and my beautiful niece on the first day of school in 2014

Monster cookies are a filling after school snack with the oatmeal and peanut butter to balance out all the sugar. On occasion, I have used a sugar substitute and they taste almost as yummy! I also love to use crunchy peanut butter in the dough to give that extra special chomp.

nom, nom, nom!

They’re simple to throw together and whip up a quick batch. I’m sure these cookies freeze well, it’s a pretty hearty dough, but they never seem to stay around our house for too long. It’s hard to stop at just one!

My sons are now in their last (and second to last) year of college but they still ask for their monster cookies! Even my future daughter-in-law took some to school with her. I’m sure when the time comes, and I am blessed with grandchildren, I’ll be making them monster cookies too!

Monster Cookies

Tried and true, delicious monster cookies are the perfect snack with a cold glass of milk. I've made these cookies every first day of school since 2003.

Course Dessert
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 5 dozen
Author Happy Empty After

Ingredients

  • 3 eggs
  • 1 1/2 cups brown sugar packed
  • 1 cup white sugar
  • 1 tsp corn syrup
  • 2 tsp baking soda
  • 1/2 cup butter, unsalted softened
  • 1 1/2 cups peanut butter, crunchy or creamy
  • 4 1/2 cups oats, instant or rolled
  • 1 cup chocolate chips, semi-sweet
  • 1 cup m & m's, plain

Instructions

  1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mat.

  2. In a large bowl or stand mixer, beat the eggs.

  3. Add the remaining ingredients in order, mixing well.

  4. Using a cookie scoop, put on prepared cooking sheets. Dough may need rolled slightly to hold together.

  5. Bake 10-12 minutes (do not overbake). Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Leave a Reply

Your email address will not be published.